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Characterization of solid lipid nanoparticles produced with carnauba wax for rosmarinic acid oral delivery

2015Journal article Restricted access
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dc.contributor.authorMadureira, Ana Raquel
dc.contributor.authorCampos, Débora A.
dc.contributor.authorFonte, Pedro
dc.contributor.authorNunes, Sara
dc.contributor.authorReis, Flávio
dc.contributor.authorGomes, Ana Maria
dc.contributor.authorSarmento, Bruno
dc.contributor.authorPintado, Maria Manuela
dc.date.accessioned2015-05-11T16:32:37Z
dc.date.available2015-05-11T16:32:37Z
dc.date.issued2015
dc.description.abstractIn the last decade, research studies have increased on the development of delivery systems for polyphenols, for protection, improvement of stability and increase of their bioavailability. Rosmarinic acid is a polyphenol with described bioactivities, such as antioxidant, anti-mutagenic, anti-bacterial and anti-viral capabilities. Thus, the aim of this research work was to produce stable solid lipid nanoparticles (SLN) using carnauba wax as lipidic matrix, for delivery of rosmarinic acid, to be further incorporated into food matrices. Hence, different concentrations of wax (0.5, 1 and 1.5%, w/v) and percentages of surfactant (1, 2 and 3%, v/v) were tested. Physical properties, surface morphology and association efficiencies were studied at time of production and after 28 day at refrigerated storage. Thermal properties and the nature of the chemical interactions between the lipids waxes and rosmarinic acid were also evaluated. The particles showed range size between 35-927 nm and zeta potentials of ca. -38 to 40, showing high stability, with no risk of aggregation due to electric repulsion of SLN. High association efficiencies % (ca. 99%) were obtained. FTIR analyses proved the association of rosmarinic acid and lipidic matrix. The low lipid and high surfactant concentrations leads to small SLN. The surfactant, polysorbate 80 decreases the interfacial tension in the SLN surfaces, preventing aggregation, leading to the development of small particles. These properties were maintained throughout the 28 day of refrigerated storage, and no rosmarinic acid was released by the particles during refrigeration, indicating good compatibility between rosmarinic acid and the waxy core of SLN. The optimum range values to obtain the desirable features for incorporation in a functional food suggest formulations containing 1.0 and 1.5% (w/v) of lipid and 2% (v/v) of surfactant.
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationMADUREIRA, Ana Raquel …[et al.] - Characterization of solid lipid nanoparticles produced with carnauba wax for rosmarinic acid oral delivery. RSC Advances. ISSN 2046-2069. Vol. 5, n.º 29 (2015), p. 22665-22673por
dc.identifier.doi10.1039/c4ra15802d
dc.identifier.eid84924275370
dc.identifier.eissn2046-2069
dc.identifier.urihttp://hdl.handle.net/10400.14/17542
dc.identifier.wos000350643700046
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherRoyal Society of Chemistry
dc.relationStrategic Project - LA 16 - 2011-2012
dc.titleCharacterization of solid lipid nanoparticles produced with carnauba wax for rosmarinic acid oral deliverypor
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleStrategic Project - LA 16 - 2011-2012
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PTDC%2FAGR-ALI%2F117808%2F2010/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/PEst-OE%2FEQB%2FLA0016%2F2011/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBPD%2F71391%2F2010/PT
oaire.citation.endPage22673
oaire.citation.issue29
oaire.citation.startPage22665
oaire.citation.titleRSC Advances
oaire.citation.volume5
oaire.fundingStream3599-PPCDT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamSFRH
person.familyNameMadureira
person.familyNameCampos
person.familyNameFonte
person.familyNameNunes
person.familyNameReis
person.familyNameGomes
person.familyNameSarmento
person.familyNamePintado
person.givenNameRaquel
person.givenNameDébora
person.givenNamePedro
person.givenNameSara Raquel
person.givenNameFlávio
person.givenNameAna Maria
person.givenNameBruno
person.givenNameMaria Manuela
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person.identifier.scopus-author-id8384097900
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
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